In Holland we like to add fritessaus to our french fries. Fritessaus is a sort of mayonnaise. It is similar to mayonnaise, but with at most 25% fat, it is leaner and usually sweeter than mayonnaise. Mayonnaise in the Netherlands is required by the Warenwet (Wares law) of 1998 to contain at least 70% fat and at least 5% egg yolk before it may be called mayonnaise. My favorite fritessaus is from Gouda’s Glory. Since I can not buy it here this is my attempt of Dutch Mayo/fritessaus.

Cuisine: Dutch

Ingredients

2 egg yolks

1 cup of sunflower oil

1tsp lemon juice

1 tsp dijon mustard

pinch of mustard

optional green chives

For the fritessaus

water

sugar

cornstarch

Instructions

I’m using my stick blender to make the mayo, you can use the food processor if you like. Add the sunflower oil, lemon juice, mustard and salt to the egg yolk.

Slowly pull the stick blender up, and voila you made yourself some home made mayo. Optional is to add ea. chives, garlic etc.

If you want a lighter sauce like fritessaus, you can slowly stir in water. It may then de-mix when left standing, that’s why factories add more emulsifiers or even thickening agents like starch (zetmeel). and add sugar to your taste.

Homemade mayonnaise should be stored in the refrigerator and should be consumed within just a few days. Since it does contain raw eggs it is not advised for the very old or very young, pregnant or otherwise immunologic-ally challenged. You can also use pasteurized eggs to reduce risk of salmonella poisoning.

In Holland we like to add fritessaus to our french fries. Fritessaus is a sort of mayonnaise. It is similar to mayonnaise, but with at most 25% fat, it is leaner and usually sweeter than mayonnaise. Mayonnaise in the Netherlands is required by the Warenwet (Wares law) of 1998 to contain at least 70% fat and at least 5% egg yolk before it may be called mayonnaise. My favorite fritessaus is from Gouda's Glory. Since I can not buy it here this is my attempt of Dutch Mayo/fritessaus.

Cuisine: Dutch

Ingredients

2 egg yolks

1 cup of sunflower oil

1tsp lemon juice

1 tsp dijon mustard

pinch of mustard

optional green chives

For the fritessaus

water

sugar

cornstarch

Instructions

I'm using my stick blender to make the mayo, you can use the food processor if you like. Add the sunflower oil, lemon juice, mustard and salt to the egg yolk.

Slowly pull the stick blender up, and voila you made yourself some home made mayo. Optional is to add ea. chives, garlic etc.

If you want a lighter sauce like fritessaus, you can slowly stir in water. It may then demix when left standing, that's why factories add more emulsifiers or even thickening agents like starch (zetmeel). and add sugar to your taste.

Homemade mayonnaise should be stored in the refrigerator and should be consumed within just a few days. Since it does contain raw eggs it is not advised for the very old or very young, pregnant or otherwise immunologic-ally challenged. You can also use pasteurized eggs to reduce risk of salmonella poisoning.

Set the oven on broil. Wash and husked the tomatillos, chop in half and put on a baking sheet. Chop the onion and peel the garlic cloves. Add to the baking sheet. Broil for about 8 minutes. Scrape the tomatillos and any juices into a food processor or blender. Puree until thickened and smooth. Add the Cilantro to the food processor and pulse. Season with salt.

Can't go without a Salsa. Tomatillo Salsa Verde is one of my favorites for Chipotle Burrito Bowl.

Author: Arrisje

Recipe type: Condiment

Cuisine: TexMex

Ingredients

6 husked and rinsed Tomatillos

3 garlic cloves

1 small chopped red onion

bunch cilantro

salt

Instructions

Set the oven on broil. Wash and husked the tomatillos, chop in half and put on a baking sheet. Chop the onion and peel the garlic cloves. Add to the baking sheet. Broil for about 8 minutes. Scrape the tomatillos and any juices into a food processor or blender. Puree until thickened and smooth. Add the Cilantro to the food processor and pulse. Season with salt.

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1. This is a very basic Balsamic Vinaigrette, you can add different things to it like strawberries, blackberries you name it. Combine all the ingredients for the balsamic vinaigrette in a small jar and shake it. You can keep this for a while

This is a very basic Balsamic Vinaigrette, you can add different things to it like strawberries, blackberries you name it. Combine all the ingredients for the balsamic vinegarette in a small jar and shake it. You can keep this for a while

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The secret to great enchiladas lies in the sauce. Canned or store-bought sauces usually fall short on flavor. After you make this easy enchilada sauce you won’t buy the store-bought no more. This recipe is enough for 2-9×13 pans. And of course here is the recipe for enchiladas You don’t have to use it right now you can freeze the leftovers for later use, or store in a jar in the fridge.

Ingredients

3 tbsp olive oil

1 small minced onion

1 tbsp garlic

3 tbsp all purpose flour

4 cups chicken broth

1- 15 oz can of tomato sauce

2 tbsp tomato paste

1/3 cup chili powder

1 tbsp oregano

1 tbsp cumin

2 tsp coco powder

2 tbsp sugar

Instructions

Mince the onion. Put the olive oil in the pot and add the minced onion and chopped garlic. Brown slightly. Add the flour and cook for about a minute. Add the chicken broth stir well.

Then add all the other ingredients. Simmer for about 20 minutes. This is good for 2-9×13 enchilada casserole dishes.

The secret to great enchiladas lies in the sauce. Canned or store-bought sauces usually fall short on flavor. After you make this easy enchilada sauce you won't buy the store-bought no more. This recipe is enough for 2-9x13 pans. And of course here is the recipe for enchiladas You don't have to use it right now you can freeze the leftovers for later use, or store in a jar in the fridge.

Author: Arrisje

Recipe type: Sauce

Cuisine: Mexican

Ingredients

3 tbsp olive oil

1 small minced onion

1 tbsp garlic

3 tbsp all purpose flour

4 cups chicken broth

1- 15 oz can of tomato sauce

2 tbsp tomato paste

⅓ cup chili powder

1 tbsp oregano

1 tbsp cumin

2 tsp coco powder

2 tbsp sugar

Instructions

Mince the onion. Put the olive oil in the pot and add the minced onion and chopped garlic. Brown slightly. Add the flour and cook for about a minute. Add the chicken broth stir well.

Then add all the other ingredients. Simmer for about 20 minutes. This is good for 2-9x13 enchilada casserole dishes.

3.2.2925

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The creators of Ranch dressing are Gayle and Steve Henson from a dude ranch outside Santa Barbara, California. That name of that ranch was Hidden Valley Ranch. The Henson’s opened this ranch in 1954 and visitors came to enjoy horseback riding and taking in the scenery. However, the more memorable experience of these trips was generally the taste of the homemade salad dressing served at the ranch. On the menu at the dude ranch was a special salad dressing made up of buttermilk, mayonnaise and a dry mix of herbs and spices. This dressing became termed Ranch and soon was the only salad dressing served. Ranch dressing has been the nation’s best-selling salad topper since 1992.

Ingredients

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup buttermilk

1/8 tsp black pepper

1/8 tsp dill weed

1/2 tsp crushed garlic

2 tbsp parsley

2 tbsp chives

1/2 tsp sugar

Instructions

Put the mayo, sour cream and buttermilk in a bowl and mix well. Add the black pepper, garlic, and dill weed to the mix. Then add the chopped parsley and chives. You can put this in the blender to make it more smoother if you like.

The creators of Ranch dressing are Gayle and Steve Henson from a dude ranch outside Santa Barbara, California. That name of that ranch was Hidden Valley Ranch. The Henson's opened this ranch in 1954 and visitors came to enjoy horseback riding and taking in the scenery. However, the more memorable experience of these trips was generally the taste of the homemade salad dressing served at the ranch. On the menu at the dude ranch was a special salad dressing made up of buttermilk, mayonnaise and a dry mix of herbs and spices. This dressing became termed Ranch and soon was the only salad dressing served. Ranch dressing has been the nation's best-selling salad topper since 1992.

Author: Arrisje

Recipe type: Sauce

Cuisine: American

Ingredients

½ cup mayonnaise

½ cup sour cream

¼ cup buttermilk

⅛ tsp black pepper

⅛ tsp dill weed

½ tsp crushed garlic

2 tbsp parsley

2 tbsp chives

½ tsp sugar

Instructions

Put the mayo, sour cream and buttermilk in a bowl and mix well. Add the black pepper, garlic, and dill weed to the mix. Then add the chopped parsley and chives. You can put this in the blender to make it more smoother if you like.

3.2.2925

*Arrisje’s Recipe Card. Click on the pic below and save to your hard drive. Print as a 4×6 picture*

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Creme fraiche (French for “fresh cream”) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.

Ingredients

2 cups of heavy cream
1 cup of buttermilk
2 tbsp. lemon juice

Instructions

Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate.

Creme fraiche (French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.

Author: Arrisje

Recipe type: Sauce

Cuisine: European

Ingredients

2 cups of heavy cream

1 cup of buttermilk

2 tbsp. lemon juice

Instructions

Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate.

3.2.2925

*Arrisje’s Recipe Card. Click on the pic below then save to your hard drive and print as a 4×6 picture*

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KinFolk recipes is a home cooking blog, where I share recipes I have collected through out the years. I am still adding to my recipe collection as we speak. These recipes on this website are by no means all of my creations. Some of them are mine, and some I have received of Family and Friends (hence the blogs name). Some of the recipes I left exactly the way they were given to me, and others I have made changes to my liking. You can do the same.